Braised Beef’s Liver
- 1 liver
- 1⁄4 lb. fat salt pork
- 1 onion
- Flour
- Fat
- 2 teaspoons sage leaves
- 2 teaspoons thyme
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- Water to cover
Lard the liver with the pork. Dredge it with flour and brown it in a frying-pan, with rendered beef or pork fat or butter. Put it into a cooker-pail or pan just large enough to hold it. Cover it with boiling water, boil it for five minutes, set the pail in a larger cooker-pail of boiling water, and put it into a cooker for ten hours or more. Reheat it and serve it on a platter, cutting it through, but not separating the slices. Pour over it the gravy, which has been strained and thickened with flour and water mixed to a paste.
The number of persons that it will serve depends upon the size of the liver. Allow one pound for three or four persons.